Shadi Sharifi Azghandi

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Sorry, we do not have enough data to show an influence graph for this author.
Learn More
The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200 °C, screw speed of 270-300 rpm and 20-25% feed moisture content based(More)
  • 1